Great! I normally prefer corn tortillas for enchiladas but this ended up being very much like the wet burritos I like from the Mexican restaurants. I cheated in the prep a bit-made Red Enchilada Sauce from this site, mixed a good amount into cooked brown rice and added the can of black beans. Filled the tortillas (added cheese inside too) and then poured the remaining sauce over the top. After baking, I served them topped with sour cream, avocado, cilantro, green onions & halved grape tomatoes. Delicious!!

Reviewed On: Oct. 20, 2009

These really are wonderful cookies. My only complaint is the listed baking time was too long. I shortened it to 14 mins as my oven runs hot but even that was too long and once cooled, the cookies were pretty hard. Next time I'll bake for 12 mins or so only. Flavor, taste and appearance of these cookies is awesome!!

Reviewed On: Oct. 11, 2009

Perfect! I have had other recipes in the past that used either 100% shortening or 100% butter. I don't like the flavor of the 100% shortening and though the taste of 100% butter frosting is great, it just doesn't hold it's shape as well. Half butter, half shortening is perfect-good flavor with stability from the shortening. I did cut the sugar a bit-didn't need it all to get the texture/thickness I needed. Used about 3.5 cups. Sifted the sugar even though the recipe didn't say-didn't want lumps! This is the recipe I'll use from now on-tasted great, looked great, my daughter's birthday cake got rave reviews!

Reviewed On: Jul. 1, 2009